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This healthy dip is easy to make and taste great with crudites such as cucumbers, peppers, zucchini and celery. You can substitute jarred roasted peppers if you wish but freshly roasted peppers are best. Chick peas are high in dietary fiber, protein, folate and zinc.
Chick Pea and Roasted Pepper Dip
Yield: 4 servings
Serving Size: 1 /4
- Combine all ingredients in a food processor.
- Add a little water if it is too thick.
- Blend until smooth.
- Serve with fresh vegetables like cucumbers, peppers, celery, or whatever you desire.
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Serving: 1 /4, Calories: 171 kcal, Carbohydrates: 28 g, Protein: 6 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 323 mg, Fiber: 5 g
51 comments on “Chick Pea and Roasted Pepper Dip”
Made this today! Fresh & delicious. So many possibilities!
I love this. It’s easy, it tastes great, it’s lower in calories and I don’t miss them. I’ve made this a few times now, and the recipe is perfect the way it is. This last time I added a couple green olives and liked the addition. I also noticed, if I roast the rep pepper a little longer so they are really soft, the texture seems to come out smoother. But either way, I like it a lot. I usually eat it with cucumbers but have also eaten it with bread and tortilla chips.
This looks delish! How do I roast the pepper?
Recipe for roasted red pepper won’t come up. Can you just use the jarred ones in brine?
Sorry that link is broken, yes you can.
I made it just as listed and it was delicious. Very happy to find a low point (WW) dip that is so good and easy.
This was amazing! I used chipotles in Adobe sauce cause that’s what i had on hand and it turned out perfect!
This looks delicious!! Just wondering for points purposes, It says serves 4, so is that about 1/2 c. per serving?
I didn't love this 🙁 I do love chickpeas and roasted red peppers, I think it was a little heavy on the parley and garlic. But I love love love almost everything else I make from your site and its the first place I look when I want to plan dinner!
I made this tonight with a few tweeks due to lack of ingredients and a general laziness (didn't want to go to the grocery store). It was very good! 2 cans garbanzo beans, 1/2 jar roasted red peppers, olive oil, salt, pepper, garlic. YUMMY!
points plus is 5 per serving.
Do you have the updated points plus value (looks like old WW points here) and additional nutrition facts for this one? Thanks!
How long do you think this will stay in the fridge in an air-tight container?
made this and it came out great! saved some liquid from the garbanzo beans instead of adding water for the food processor
Was this ever converted to WW+ points
I'm interested in knowing this as well. I am doing WW Points Plus from home and I do not have access to the recipe builder just yet.
Is the 1/4 serving a 1/4 cup or is it 1/4 of the whole yield?
Of the whole recipe.
Made with jalapeno today, tasty!
I just made it, it is very good, but I would use less sesame oil and more roasted red peppers.
I make something similar from Cooking Light – it uses Cannellini beans instead of chick peas and a few other swaps. It's a little bit lighter in taste.